Eggplant dip with yogurt

A simple and healthy dinner, complemented with flatbread baked from a slow-rise, no-knead bread dough. Eggplant is a relatively high-fiber food, and this recipe does not call for its frying. Consequently, the dip remains fresh and intensely flavorful. The added extra virgin olive oil completes it with healthy fats.

Ingredients
1 lb eggplant
salt
2 tbsp tahini
1 tbsp lemon juice
3 tbsp greek yogurt
oilve oil
za'atar

Preparation
Preheat oven to 425F.

Line a baking sheet with aluminum foil. Prick the eggplant with a fork in 4-5 places. Roast for 45 minutes, until skin is black. Turn halfway through roasting.

Cut the eggplant half and scoop out the insides into a food processor.

Add 0.5 tsp salt, tahini, yogurt, lemon juice. Pulse to combine.

Transfer into two or three serving bowls and top with extra virgin olive oil. Sprinkle with za'atar and more salt if desired. Serve with flatbread.